Method of extracting or obtaining butter-fat.



UNITED STATES PATENT enrich.

HENRY D. COOK-E, OF MONMOUTH BEACH, NEW JERSEY, ASSIGNO-R TO AMERICAN FARM PRODUCTS COMPANY, OF JERSEY CITY, NEW JERSEY, A CORPORATION OF NEW JERSEY.

METHOD OF EXTRACTING OR OBTAINING BUTTER-FAT.

No. s75,s25.

Patented Dec; '31 1907.

Application filed September 14.1906. Serial No. 334.609.

To all whom it may concern:

Be it known that I, HENRY D. Cooks, a citizen of the UnitedStates, and a resident of Monmouth Beach, New Jersey, have invented a certain new and useful Method of Obtaining Butter-Fat, of which the following is a specification.

The object of this invention is to derive I butter fat directly from milk in a simple and comparatively inexpensive manner. So far as I am aware butter fat has never been obtained heretofore except as a derivative of butter which may or may not have undergone decomposition. I

As distinguished from the old methods of deriving butter fat my invention consists in extracting the fat directly from milk, that is,

without first going through the butter stage or in other words without first producing butter.

In order that the foregoin statement of invention maybe the more rea ily understood and in order to make the description which follows perfectly clear I will proceed first to.

refer to the nature of butter and to explain the use of the terms which I employ in settin forth my invention.

resh milk, as is well known, contains a very large number of minute globules of varying-sizes held in suspension therein and which, if the 'be allowed to stand, rise to the surface thereof and roduce What is known as cream. Ifthe mi k be agitated, or if the cream be removed from the milk and agitated, thereby driving these globules against each other forcibly, the globules will adhere to each other and form a conglomeratedand W'Gll defined mass which is known chemically as butter. I use the term butter, therefore, ll'l'lltS chemical sense to refer to these globules when thus conglomerated or welded.

' The exafct nature of the globules while they are in sus 'ension in the milk is not fully understoo' at the present time; but on the other hand when these globules have been worked into the-conglomerated mass known the milk is obtained. Some butter con tains as high as 95 per centum of fat while other butter will contain as high as 35 per centum of water. The average butter contains about 87 per centum of fat and 12 per centum of water. The other constituents of butter are casein, milk sugar and a few salts. Butter fat, therefore, as the term is used herein, consists'o f theabsolute fat in milk or in butter; that is, butter deprived of its proportion of water, casein, mllk sugar and salts. While the globules are suspended Within the milk, they appear to contain this butter fat in liquid form surrounded by a film or envelop, and it is uite possible that this film is made up of t e non-fatty constituents of butter which have just been enumerated, although this fact has not been determined byme or by anybodyheretofore so far as I can ascertain. By milk, I refer to any substance containing these fat globules, whether it be, for example, cows milk in its natural condition and either sweet or sour, or cream in which the globules are relatively much more numerous and whether fresh or sour, or any other liquidin which the globules are suspended in varying relative proportions. Moreover, goats milk and asses milk or the milk of any other animals are included within this term.

' In accordance with my improved process,

. I first subject milk to such physical disturbance as will produce therefrom a thickened liquid homogeneous mass or emulsion. For

posite directions ve rapidly, the o posing surfaces of the disks lietween which tie milk flows being roughened gether. ner, my investigations referred to works exceedingly well.

I different from that employed in producing separates the absolute fat from the brokenand allowed to cool, it solidifies. It is obvi' itract the butter .fat therefrom.

. heatin my investigations leading me to be milk which consists in converting the milk the milk to produce a thickened homogeneous llquid mass or emulsion and then extracting the butter fat therefrom.

and very hearte- By treating the milk in this manlead me to believe that I produce a disruptive strain which, breaks, shears, lacerates, punctures, fracl tures or otherwise ruptures the films or inl closin envelops of the globules. It is posl sible t at other methods of creating a violent 1 disturbance in the milk sufiicient to produce i this disruptive effect maybe employed, but I have found that the shearing action just My treatment of the milkis essentially butter, inasmuch as I do not produce any Well defined mass like butter or any liquid like butter-milk. On the other hand, the Whole of the treated milk, or in other words the total yield which is produced by the disturbance above referred to is an emulsion or in other words, a thickened liqpid mass'apparently homogeneous throug out. When the mil has thus been converted into thickened homogeneous mass or emulsion, the butter fat may be immediately extracted by heating. The heating causes the butter fat to rise as a li uid to the. top of themass whence it. may any other well known manner. It 18 possible that the butter fat may be extracted without liev'e t at the heating releases, liberates or envelops or films, so to speak, the released and separated fat being of comparatively low specific gravity then easily rising above the rest of the mass. I have not determined as yet however that all of the butter fat may be extracted without the. heating as just ex, plained.

After the butter fat has been drawn off or otherwise removed fromthe top of the mass one that it may be treated with hot water and the like to thoroughly'cleanse it and eliminate therefrom any salts or other soluble substances which may. have been entrained therewith in removin it.

1. The process of oitaining butter f at from into a thickened homogeneous liquid mass or emulsion and then extracting the butter l'at therefrom. A I

2. The process of obtaining butter fat from milk which consists in converting the milk into a thickened homogeneous liquid mass or emulsion and then heating thcimass to ex- The process of obtaining butter fat from milk which consists in violently disturbing e removed by a siphon min 4. The process of obtaining butter fat from milk which consists in violently disturbing the milk to produce'a thickened homogeneous liquid mass or emulsion and then heating the mass to extract the butter fat therefrom.

5. The process of obtaining butter fat from milk which consists in breaking the fat globules in the milk and then extracting the butter fat therefrom.

6. The rocess of'obtain'lng butter fat from milk whic consists in breaking the fat globules in the milk and then heating the mass to extract the butter fat therefrom.

7. The rocess of obtaining butter fat from milk.whic consists in disturbing'the milk in such a way as not to pr oduce butter and then heating the disturbed milk to extract the butter fat.

8. The process of obtaining butter fat from milk which consists in disturbing the milk Without causing the fatglobules to conglomerate into a defined mass and then heating the disturbed milkto extract the butter fat.

9. The process of obtaining butter fat from milk which consists in shearing1 the milk while in a thin' layer and then ating the sheared milk to extract the fat.. 10. The process of obtainin hutter,fat from milk which consists in ,su jecting milk'to a disturbance to release the "fat and then heating the whole body of the milk to separate the fat.

11. The process of obtaining butter fat "from milk-which consists in disturbing the milk while cold and then heating the disturbed milk sufficiently to cause. the butter fat to rise as a liquid to the top.

12. The process of obtaining butter fat from milk which consists in disturbing the milk in such a way as to form a thickened homogeneous liquid massor emulsion, heating said massto cause the butter fat to rise to the top and then removing the butter fat from the rest of the mass. i

I 13. The process of obtaining butter fat from milk which consists in re turing the fat globules to release the butter at from the containing films, separating the butter fat then removing the'but-.

from said films, and ter fat from the rest of the mass.

14. The process of obtaining from milk which consists in ap lying a disruptive strain to the milk whi e in a thin layer to break the fat globules and then a plying heat to release the butter fat from tl ie broken films.

15. The process of obtaining butter fat from milk which consists in producing a thickened homogeneous liquid mass or emulsion from the whole of the milk and then heating said mass to extract the butter-fat. 16. The process of obtaining butter fat from milk which consists in rupturing the butter fat fat globules, heating the mass containing the ruptured 'lobules and then removing the butter fat om the rest of the mass.

17 The process of obtaining butter fat 5 from milk which com rises the breaking of the fat globules ,in t e milk without first forming butter therefrom.

18. The process of obtaining butter fat from milk which comprises the breaking of 10 the lat globules in the milk Without first separating the fat globules from the other I constituents of the milk and then removing the released butter fat.

HENRY D. 000m.-

- Signed in the presence of- I ANNA H. COOKE,

HENRY J. BIGELOW. 

